Sweet potato & chicken curry

Sweet potato & chicken curry

Ingredients

  • 500g sweet potato, peeled and cut into bite-size pieces
  • 1 tbsp olive oil
  • 4 skinless chicken thigh fillets, each cut into large chunks
  • 1 large red onion, cut into wedges
  • 2 tbsp rogan josh curry paste
  • 2 large tomatoes, roughly chopped
  • 125g spinach

Method

  1. Cook the sweet potatoes in boiling, salted water for 5-7 mins until just tender. Drain well, then set aside. Meanwhile, heat the oil in a large frying pan, then add the chicken and onion. Cook for 5-6 mins until the chicken is browned and cooked through. Stir in the curry paste, cook for 1 min, add the tomatoes, then cook for another min.
  2. Pour in 100ml boiling water and mix well. Simmer for 5 mins, add the spinach, then cook for 2 mins until wilted. Fold in the potatoes and heat through. Serve with rice and naan breads.

Chicken & sweet potato curry


Chicken & sweet potato curry

Ingredients

  • 1 tbsp sunflower oil
  • onion, chopped
  • 450g boneless, skinless chicken thigh, cut into bite-sized pieces
  • 165g jar Korma paste
  • 2 garlic cloves, crushed
  • 500g sweet potato, cut into small chunks
  • 400g can chopped tomato
  • 100g baby spinach
  • basmati rice, to serve

Method

  1. Heat the oil in a pan, add the onion and cook over a low heat for about 5 mins until softened. Increase the heat slightly, add the chicken pieces and brown.
  2. Stir in the curry paste and garlic, cooking for 2 mins before adding 100ml water, the sweet potatoes and chopped tomatoes. Simmer for 20-30 mins until the chicken is cooked through and the sweet potato is tender – add a splash more water if it starts to look dry. Season to taste and add the spinach, removing the pan from the heat and stirring until the spinach has wilted. Serve with basmati rice.
  3. Chicken, sweet potato & pea curry

Chicken, sweet potato & pea curry served in a bowl

Ingredients

  • 1 tbsp rapeseed oil
  • 1 tbsp Korma paste
  • 2 skinless chicken breast fillets, each cut into 8-10 pieces
  • 320g sweet potatoes, chopped into bite-sized pieces
  • 6 tbsp red lentils
  • 325ml can light coconut milk (freeze the rest for later)
  • 200g frozen peas
  • 220g cherry tomatoes
  • 300g cooked rice or roti, to serve

Method

  1. Heat the oil in a deep frying pan or wok, stir in the curry paste and fry for 30 seconds until it becomes fragrant. Stir in the chicken, then add the sweet potatoes and lentils and keep stirring to coat everything in the paste. Add 300ml water and the coconut milk. Bring to the boil, then simmer for 15-20 mins or until the chicken and sweet potato are cooked through and the consistency of the sauce is slightly thickened.
  2. Tip in the peas, bring back to the boil and simmer for a further 2 mins, then add the tomatoes and cook for 2 mins more. Serve with steamed rice, or roti.

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